Classic Chicken Soup
Recipe GLPRca55b417a18a42
A comforting, time-honored chicken soup made by gently simmering a whole chicken with aromatic vegetables. The broth becomes rich and flavorful while the chicken cooks through completely, creating a nourishing, wholesome dish that is naturally free of common allergens and additives.
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Ingredients
1 whole chicken, 3½ to 4 pounds
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2½ teaspoons kosher salt
1 teaspoon whole black peppercorns
Directions
Place the whole chicken in a large stockpot or soup pot. Add enough cold water to cover the chicken by about 2 inches.
Cut the carrots into 3-inch pieces and add them to the pot. Add the celery stalks (left whole or halved) and the onion quarters.
Bring the pot to a boil over medium-high heat, then immediately reduce the heat to medium-low.
Add the kosher salt and black peppercorns to the simmering broth.
Gently simmer for 45 to 55 minutes, until the chicken's internal temperature reaches 165F at the thickest part of the thigh. Skim off any foam or impurities that rise to the surface during cooking.
Using tongs or a slotted spoon, carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly.
Once the chicken is cool enough to handle, shred or cut the meat into bite-sized pieces, discarding the skin and bones. Return the meat to the pot with the broth and vegetables.
Taste the soup and adjust the salt and pepper as needed. Serve hot.
